A light, fresh and beautiful keto dessert
This dessert is everything I love in my kitchen: simple to make, naturally sweet, beautifully layered, and full of flavor. You don’t need to cook, bake or stress. Just mix, chill and enjoy.
Why I love it
As berry season begins, I’m especially excited for raspberries, blackberries and blueberries. They bring freshness and color to keto cooking – and they’re naturally low in sugar.
Raspberries are not only delicious, but also high in antioxidants, vitamin C and fiber. A perfect match for light, keto-style desserts.
Ingredients (for 2 servings)
Chia pudding:
- 4 tablespoons chia seeds
- 1 cup liquid part of full-fat canned coconut milk (after separating)
- 1 teaspoon erythritol or other sweetener
- ½ teaspoon vanilla extract (optional)
Raspberry mousse:
- 1 cup raspberries (fresh or frozen)
- 1 teaspoon lemon juice
- 1 teaspoon erythritol
Coconut cream:
- 100 ml thick coconut cream (scooped from the top of a chilled can)
- a few drops stevia or ½ teaspoon erythritol
Step-by-step instructions
1. Chill and separate the coconut milk
Place a can of full-fat coconut milk in the fridge overnight (minimum 8 hours). When ready:
- Scoop out the thick white part from the top – this will be your coconut cream topping.
- Use the liquid part at the bottom for your chia pudding.
2. Make the chia pudding
Mix chia seeds with the liquid coconut milk, sweetener and vanilla. Let it sit for 10 minutes, then stir again to avoid clumping. Chill in the fridge for at least 3 hours or overnight.
3. Make the raspberry mousse
Heat raspberries with lemon juice and sweetener until they break down and release juice. Blend until smooth. Optionally, strain to remove seeds. Let it cool.
4. Make the coconut cream
Whip the thick coconut cream with sweetener until soft and fluffy – about 1–2 minutes.
5. Assemble the dessert
In clear glasses or jars, layer:
- chia pudding
- raspberry mousse
- whipped coconut cream
Garnish with fresh raspberry, a mint leaf, or a sprinkle of grated dark chocolate (sugar-free).
Tips & substitutions
- Make sure to use full-fat canned coconut milk – light versions won’t separate properly.
- You can swap raspberries for other seasonal berries like blueberries or blackberries.
- Prepare the layers in advance and assemble before serving for best texture.
Final thoughts
This dessert is proof that keto cooking can be light, refreshing and joyfully simple. The creamy texture of chia, the bright raspberry flavor, and the soft coconut topping make each spoonful feel like a treat. Perfect for summer days or any time you want something a little special – without leaving the comfort of home.
—
Pozi von Cuks
